Cucumber Soup
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A home-kitchen version of cucumber soup, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 medium cucumbers
- 1/4 c. buttermilk
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 Tbsp. finely minced onion
- 2 c. buttermilk
Method
Pare 1 cucumber.
Cut both into slices (reserve 6 slices for garnish, refrigerate wrapped).
Pour 1/4 cup buttermilk and 1/2 cucumber slices into blender, beat until smooth, add remaining slices, salt, pepper and onion.
Beat until smooth.
Stir in remaining buttermilk.
Cover and refrigerate at least 2 hours or very cold.
Serves 6 to 8.
Add garnishes before serving.
(Cut up chives may also serves as garnishes.)
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